Mangochi – Moong Dal Kadhi is made from moong dal (yellow lentil). The Kadhi we commonly eat is made of besan (gram flour). Mangochi is much healthier and lighter than the besan Kadhi as moong dal is considered to be much lighter. Apart from being healthy it is very tasty also.
I follow this recipe given by a very close friend of mine, and she follows this recipe from her mother. Even my friend cooks great dishes and has promised to share more of her mother’s recipes.
You can also view the Video on making of this recipe!
Enjoy this Kadhi with a difference with Khasta Roti and you will love it.
Yield: 4 to 5 servings
Prep time: 10 minutes
Total time: 40 minutes
Ingredients for Mangochi – Moong Dal Kadhi
1 cup Moong Dal (¼ for Kadhi + ¾ for pakora)
For the Kadhi
2 cups Yogurt (khatta dahi)
2 cups water
½ teaspoon coriander powder (dhania)
¼ teaspoon turmeric powder (haldi)
½ teaspoon cumin seeds (jeera)
¼ teaspoon fenugreek seeds (methi)
A pinch of Asafoetida (heeng)
1 green chilli slit
1 dry red chilli
Salt to taste
1 teaspoon oil
For the pakora
½ teaspoon cumin
1 green chilli chopped fine
2 tablespoon coriander chopped fine
½ teaspoon salt
Oil for frying
For Tempering
1 tablespoon ghee
½ teaspoon cumin
½ teaspoon chilli powder
1 tablespoon coriander chopped for garnishing
Directions for Mangochi – Moong Dal Kadhi
- Soak the dal in water for 3 hours. Drain and grind to a paste. Set aside.
- In the same blender put yogurt, water, ¼ cup of the dal paste, turmeric, salt and coriander and whisk enough to mix well.
- Heat 1 teaspoon oil in a Kadai, add cumin, fenugreek and hing, red chilli and green chilli and then add the yogurt mix. Bring to a boil while stirring continuously. Ones start to boil lower the heat and let it boil for 15 to 20 minutes. If required add more water.
- Meanwhile transfer the rest of the dal paste in a broad bowl and whip it to light and fluffy. You can use a spoon or a hand blender.
- Now add all the ingredients for the pakora and mix well.
- Heat oil in a kadai and make small pakora’s by dropping small balls of the dal paste in the oil and fry till golden. Drain and soak them in a pan of water.
- Gently squeeze the water and add the pokoras in the Kadhi and boil for 5 to 6 minutes.
- Heat ghee in a small pan; add the cumin, hing and then the red chilli. Immediately pour it on the Kadhi.
- Check the seasoning. If you want, you can add lemon juice to make the Kadhi tangy.
- Garnish with coriander.
- Serve with Khasta roti or rice.
